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Dutch Apricot Pie

Total Time

Prep: 15 min. + standing Bake: 40 min.

Makes

8 servings

I freeze several bagfuls of apricots when they are in season, thinking of this pie all the while. At holiday time, there's nothing like a luscious taste of summer. The crunchy pecans in the topping make this dessert extra special.

Ingredients

  • 1 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 4 cups sliced fresh apricots (about 16)
  • 1 tablespoon lemon juice
  • Pastry for single-crust pie (9 inches)
  • TOPPING:
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup butter, melted

Directions

  1. In a small bowl, combine sugar and tapioca. Add apricots and lemon juice; toss to coat. Let stand for 15 minutes. Line a 9-in. pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
  2. In a small bowl, combine the flour, sugar and pecans. Stir in butter. Sprinkle over filling.
  3. Bake at 350° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 431 calories, 18g fat (7g saturated fat), 20mg cholesterol, 159mg sodium, 65g carbohydrate (39g sugars, 3g fiber), 4g protein.

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